Grilled Eggplant Rolls Recipe

It was a Tuesday evening, and I was in a dinner rut. Chicken again? Pasta? My family was starting to look at me with that ‘same old, same old’ expression. Desperate for inspiration, I stumbled upon a recipe for Grilled Eggplant Rolls. Eggplant? Grilled? Rolled? Intrigued, I decided to give it a whirl. Let me tell you, it was a revelation! The smoky char of the grilled eggplant, combined with the creamy, flavorful filling, was a taste sensation. Even my picky eaters, who usually turn their noses up at anything green (or purple, in this case), devoured these rolls. The best part? They are surprisingly easy to make and feel elegant enough for a weekend dinner party yet simple enough for a weeknight meal. This recipe has officially become a staple in our house, and I’m excited to share it with you. Get ready to transform humble eggplant into a dish that will impress everyone at your table!

Ingredients

• Eggplant: 2 large, globe eggplants, choose firm and heavy ones for best grilling.
• Ricotta Cheese: 1 cup, full-fat ricotta cheese, provides a creamy and rich base for the filling.
• Parmesan Cheese: ½ cup, grated parmesan cheese, adds a salty and savory umami flavor.
• Mozzarella Cheese: ½ cup, shredded mozzarella cheese, for a melty and gooey texture inside the rolls.
• Fresh Basil: ¼ cup, chopped fresh basil leaves, lends a sweet and aromatic herbaceousness.
• Garlic: 2 cloves, minced garlic, enhances the savory notes of the filling.
• Olive Oil: ¼ cup, extra virgin olive oil, for grilling and drizzling, adds flavor and prevents sticking.
• Salt: 1 teaspoon, or to taste, essential for seasoning and enhancing flavors.
• Black Pepper: ½ teaspoon, freshly ground black pepper, adds a touch of spice and depth.
• Optional Marinade Ingredients: (Lemon juice, balsamic vinegar, herbs) for extra flavor complexity.

Instructions

1. Prepare the Eggplant: Begin by washing the eggplants thoroughly. Trim off the stem end of each eggplant. Using a sharp knife or mandoline slicer, slice the eggplants lengthwise into ¼ inch thick slices. Aim for consistent thickness to ensure even grilling. If the eggplant is very wide, you can cut it in half lengthwise before slicing to get more manageable roll-sized pieces.
2. Salt the Eggplant (Optional but Recommended): Lay the eggplant slices in a single layer on a baking sheet lined with paper towels or a clean kitchen towel. Sprinkle both sides of the eggplant slices generously with salt. This process, known as “sweating,” helps to draw out excess moisture and bitterness from the eggplant, resulting in a better texture and flavor after grilling. Let the eggplant sit for about 20-30 minutes. You will notice beads of moisture forming on the surface.
3. Prepare the Filling: While the eggplant is sweating, prepare the ricotta cheese filling. In a medium-sized bowl, combine the ricotta cheese, grated parmesan cheese, shredded mozzarella cheese, minced garlic, and chopped fresh basil. Season generously with salt and freshly ground black pepper. Mix all ingredients thoroughly until well combined and creamy. Taste and adjust seasoning as needed. You can add a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for brightness, if desired.
4. Preheat the Grill: Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent the eggplant from sticking. If you are using a gas grill, preheat it with all burners on medium-high for about 10-15 minutes. For a charcoal grill, light the charcoal and wait until it is covered with white ash and the grill has reached medium-high heat.
5. Grill the Eggplant: Pat the eggplant slices dry with paper towels to remove the excess salt and moisture. Brush both sides of each eggplant slice lightly with olive oil. This will help prevent sticking and promote beautiful grill marks. Carefully place the eggplant slices on the preheated grill in a single layer. Grill for about 2-3 minutes per side, or until they are tender and have nice grill marks. You are looking for them to be pliable enough to roll without breaking, but not mushy. Avoid overcrowding the grill; grill in batches if necessary to maintain even cooking and prevent steaming.
6. Assemble the Eggplant Rolls: Once the eggplant slices are grilled, remove them from the grill and let them cool slightly so you can handle them comfortably. Working with one grilled eggplant slice at a time, place a spoonful (about 1-2 tablespoons) of the ricotta cheese filling at one end of the eggplant slice. Gently roll the eggplant slice up, starting from the filled end, to create a roll. Secure with a toothpick if needed, although often they will stay rolled on their own.
7. Bake or Serve Immediately (Optional Baking Step): At this point, you have two options. For a warmer, meltier cheese filling and a more cohesive dish, you can bake the assembled eggplant rolls. Preheat your oven to 375°F (190°C). Place the eggplant rolls seam-down in a baking dish. You can drizzle a little extra olive oil or tomato sauce over the top before baking, if desired. Bake for 10-15 minutes, or until heated through and the cheese is melted and bubbly. Alternatively, if you prefer to serve them at room temperature or slightly warm, you can skip the baking step and serve them directly after assembling.
8. Garnish and Serve: Whether you bake them or not, garnish the grilled eggplant rolls before serving. Drizzle with a bit of extra virgin olive oil, sprinkle with fresh basil leaves, and a little extra grated parmesan cheese. You can also add a balsamic glaze drizzle for a touch of sweetness and tang, or serve them with a side of marinara sauce for dipping. Serve immediately as an appetizer, side dish, or light vegetarian main course.

Nutrition Facts

(Per Serving, assuming 4 servings – Nutritional values are estimates and can vary based on specific ingredients and portion sizes)

• Serving Size: Approximately 3-4 rolls
• Calories: 350-400 kcal
• Fat: 25-30g

Preparation Time

• Prep Time: 30 minutes (includes eggplant slicing, salting, and filling preparation)
• Cook Time: 15-20 minutes (grilling eggplant and optional baking time)
• Total Time: 45-50 minutes (from start to finish, ready to serve)
• Description: This recipe is moderately quick to prepare, with most of the time spent on grilling the eggplant. The active cooking time is relatively short, making it a great option for a flavorful meal without spending hours in the kitchen.

How to Serve

• Appetizer: Arrange the grilled eggplant rolls on a platter as an elegant and flavorful appetizer for parties or gatherings. They are perfect for finger food and can be enjoyed at room temperature.
• Side Dish: Serve alongside grilled chicken, fish, or steak as a delicious and vegetarian-friendly side dish. They complement grilled meats beautifully and add a touch of Italian flair to your meal.
• Light Lunch or Dinner: Enjoy a few eggplant rolls as a light and satisfying vegetarian lunch or dinner. Pair them with a fresh green salad or a side of crusty bread for a complete meal.
• Part of an Antipasto Platter: Include grilled eggplant rolls as part of a larger antipasto platter. Combine them with olives, cured meats (if serving to non-vegetarians), cheeses, roasted peppers, and artichoke hearts for a Mediterranean-inspired feast.
• With Pasta: Serve alongside pasta dishes, especially those with tomato-based sauces. The eggplant rolls can be a flavorful addition to a vegetarian pasta meal or a complement to meat-based pasta dishes.
• On Bruschetta: Chop up the grilled eggplant rolls and serve them as a topping for bruschetta. Toast slices of baguette, rub with garlic, and top with the eggplant roll mixture for a delicious and unique appetizer.
• In a Salad: Slice the grilled eggplant rolls and add them to a hearty salad. They can add substance and flavor to salads with mixed greens, tomatoes, cucumbers, and a balsamic vinaigrette.
• With Dips: Serve the grilled eggplant rolls with various dipping sauces. Marinara sauce is a classic choice, but pesto, romesco sauce, or a creamy garlic dip would also be delicious.

Additional Tips

• Choose the Right Eggplant: Select firm, heavy eggplants with smooth, shiny skin. Avoid eggplants that are soft, bruised, or have blemishes. Globe eggplants are ideal for rolling due to their shape and size.
• Salt the Eggplant Properly: Don’t skip the salting step! It’s crucial for removing excess moisture and bitterness. Salting not only improves the flavor and texture but also prevents the eggplant from becoming soggy when grilled.
• Grill to Perfection: Grill the eggplant until it is tender and pliable, but not mushy. Over-grilling can make it too soft to roll, while under-grilling will make it tough. Aim for nice grill marks and a slightly softened texture.
• Don’t Overfill the Rolls: Use a moderate amount of filling in each eggplant roll. Overfilling can make them difficult to roll and may cause the filling to squeeze out during baking or serving.
• Vary the Filling: Get creative with your filling! Try adding sun-dried tomatoes, spinach, roasted red peppers, or different herbs like oregano or thyme to the ricotta mixture for flavor variations. You can also use goat cheese or feta cheese instead of ricotta for a different taste profile.
• Make Ahead: You can prepare the grilled eggplant rolls ahead of time. Assemble them and store them in an airtight container in the refrigerator for up to 24 hours. Bake or reheat them gently before serving. This makes them perfect for meal prepping or entertaining.
• Use a Marinade: For extra flavor, marinate the eggplant slices before grilling. A simple marinade of olive oil, lemon juice, garlic, and herbs like oregano or thyme can enhance the taste of the eggplant and add another layer of complexity to the dish. Marinate for at least 30 minutes before grilling.
• Toothpick Trick: If you are having trouble keeping the rolls closed, use toothpicks to secure them, especially if you are baking them. Remember to remove the toothpicks before serving. Alternatively, place them seam-down in the baking dish, which often helps them stay rolled without toothpicks.

FAQ Section

Q1: Can I make these eggplant rolls vegetarian and gluten-free?
A: Yes, this recipe is naturally vegetarian. To make it gluten-free, simply ensure all your ingredients, particularly if you are using any pre-made fillings or sauces, are certified gluten-free. The core ingredients of eggplant, ricotta, and cheese are naturally gluten-free.

Q2: I don’t have a grill, can I bake or pan-fry the eggplant instead?
A: Absolutely! If you don’t have a grill, you can bake the eggplant slices in the oven. Toss them with olive oil, salt, and pepper, and bake at 400°F (200°C) for about 15-20 minutes, or until tender and slightly browned. You can also pan-fry them in a skillet with olive oil over medium heat until tender and lightly browned on both sides. Baking or pan-frying will still yield delicious results, although the smoky flavor of grilling will be missed.

Q3: Can I use pre-shredded mozzarella cheese or is fresh mozzarella better?
A: You can use pre-shredded mozzarella for convenience, and it works well in this recipe. Fresh mozzarella, while having a softer texture and more delicate flavor, might release more moisture, which could make the filling slightly wetter. Pre-shredded mozzarella is often drier and melts nicely in the rolls.

Q4: How long can I store leftover grilled eggplant rolls?
A: Leftover grilled eggplant rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave until heated through before serving. They are best enjoyed within a couple of days for optimal texture and flavor.

Q5: Can I freeze grilled eggplant rolls?
A: Freezing cooked eggplant can sometimes result in a slightly softer texture upon thawing. However, you can freeze assembled, unbaked eggplant rolls. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container once frozen solid. Bake them directly from frozen, adding a few extra minutes to the baking time, until heated through and the cheese is melted.

Q6: What kind of sauce pairs well with grilled eggplant rolls?
A: Marinara sauce is a classic and excellent pairing. Pesto sauce, romesco sauce, or a creamy garlic aioli also complement the flavors beautifully. A balsamic glaze drizzle adds a touch of sweetness and acidity. Consider your personal preferences and the overall meal when choosing a sauce.

Q7: Can I make these eggplant rolls vegan?
A: To make these eggplant rolls vegan, you would need to substitute the ricotta, parmesan, and mozzarella cheeses with vegan cheese alternatives. There are many plant-based ricotta and mozzarella options available now, often made from nuts or soy. Look for vegan parmesan alternatives as well, often made from nutritional yeast and nuts.

Q8: My eggplant is bitter even after salting, what did I do wrong?
A: Some eggplants are naturally more bitter than others. While salting helps, it may not completely eliminate bitterness in all cases. Make sure you salted both sides generously and let it sit for at least 20-30 minutes. If bitterness persists, you can try soaking the salted eggplant slices in milk for about 30 minutes before patting them dry and grilling. Milk can help to further draw out bitter compounds. Also, grilling or cooking eggplant at higher heat tends to reduce bitterness compared to slow cooking methods.

Print